River Valley Co-op Our Mission: River Valley Co-op staff members are all empowered ambassadors for our cooperative’s mission of creating a just marketplace that nourishes the community.
Cooperative values and the larger cooperative movement inspire us to work together for a more sustainable and just future. As a team, we work to leverage our grocery retail's economic impact for positive social change in the food system, our environment, and our community. We are committed to social justice and developing our anti-racism and multicultural skills throughout our organization.
Our cooperatively-owned business values working together in partnership with our local food producers, other vendors and service providers, community organizations, employees, and our customers to serve our community food needs in ways that sustainably support our mutual needs and aspirations. We prioritize building and sustaining our business operations capacity to generate positive impacts for our employees, business partners, customers, local economy, the common good of our community, and the environment.
Our friendly store operations specializing in fresh, local, organically grown, and natural foods, builds community resilience and grows our local economy. We work hard and have fun doing it, act with honesty, kindness, and respect, and strive to improve every day.
Position: PREPARED FOODS BAKERY MANAGER
Requires open availability, including evenings and weekends.
Status: Reports to Prepared Foods Manager
Supervises the Prepared Foods Bakery Staff
Pay Level: VIII, exempt.
Purpose: To lead and manage the Prepared Foods Bakery within the Prepared Foods Department, ensuring high-quality product execution, strong financial performance, and a positive, engaged team environment.
The Prepared Foods Bakery Manager is responsible for daily operations, staff leadership, production planning, and financial outcomes of the bakery, while maintaining alignment with Co-op standards, systems, and values. This role blends hands-on production leadership with full managerial accountability for the bakery program.
Responsibilities
PRODUCT FOR SALE
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Oversee and participate in the production of a varied assortment, including cookies, scones, muffins, cakes, bars, and pies.
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Ensure consistent execution of recipes, product quality, and presentation standards.
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Plan and maintain attractive, fully stocked service and Grab-and-Go dessert sections.
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Execute seasonal, holiday, and new product offerings as directed by the Director of Food Services.
- Ensure all products are properly labeled, dated, and meet allergen and dietary standards.
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Monitor product freshness, rotation, and shrinkage; implement strategies to minimize waste.
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Regularly inspect product quality and consistency, and coach staff accordingly.
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Manage Special Order Cake/Pie/Pastries Program.
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Use production systems to ensure full shelves with minimal out-of-stocks.
PURCHASING & INVENTORY
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Collaborate with the Prepared Foods Manager and Prepared Foods Buyer to manage ordering and ensure proper inventory levels.
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Monitor ingredient usage and adjust ordering to support production needs and financial goals.
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Oversee and participate in receiving orders and ensuring proper storage, labeling, and FIFO (First-In, First-Out) practices.
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Participate in monthly and periodic inventory counts.
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Review shrink, waste, and production data to inform ordering and production adjustments.
DEPARTMENT OPERATIONS
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Ensure the bakery operates in a safe, clean, and organized manner, meeting all health department and food safety standards.
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Oversee merchandising of bakery products to ensure compliance with all product presentation standards, to provide visually appealing displays with clear and correct signage and pricing.
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Oversee adherence to opening/closing procedures and cleaning schedules.
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Monitor equipment functionality and coordinate repairs or replacements as needed.
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Ensure proper temperature logs, storage practices, and food safety compliance.
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Maintain efficient production flow and workspace organization.
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Partner with Prepared Foods leadership and the Director of Food Services on bakery as well as other department initiatives and operational improvements.
FINANCIAL & PERFORMANCE MANAGEMENT
- Support and drive the achievement of department goals for sales, margin, labor, and shrinkage.
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Review production, sales, and waste data to adjust plans and improve performance.
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Manage labor to align with the budget while meeting production needs.
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Collaborate with the Prepared Foods Manager to identify opportunities for growth, efficiency, and cost control.
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Always follow bakery recipes.
PERSONNEL & LEADERSHIP.
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Lead, coach, and develop Bakery staff to ensure strong performance and engagement.
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Support the Director of Food Services in the implementation of programs and menus as directed.
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Hire, train, and onboard new employees in partnership with Prepared Foods leadership.
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Set clear expectations and hold staff accountable to performance, quality, and behavior standards.
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Conduct performance feedback, coaching conversations, and disciplinary actions as needed.
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Create and maintain production schedules and staffing schedules that align with business needs.
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Foster a positive, inclusive, and collaborative team environment.
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Ensure staff receive training in food safety, production standards, and customer service expectations.
SHIFT & FLOOR LEADERSHIP
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Act as the primary leader of the bakery during all shifts.
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Offer leadership to the prepared foods team in the absence of another member of the department leadership team or shift leader.
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Set daily production priorities and delegate tasks effectively.
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Ensure clear communication between the bakery, kitchen, and front-of-house teams.
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Effectively address operational issues, staffing gaps, and customer needs with support from co-op leadership, store leadership, and/or department leadership as needed.
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Serve as a role model for professionalism, teamwork, and customer service.
COOMUNICATION & COLLABORATION
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Maintain strong communication with the Prepared Foods Manager, Director of Food Services, and other department leaders.
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Collaborate with the Director of Food Services, Prepared Foods Buyer, Category Team, and Marketing Team as needed for product launches, pricing, and promotions.
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Participate in department, store, and leadership meetings.
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Communicate clearly and consistently with staff regarding expectations, changes, and priorities.
ALL STAFF DUTIES
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Attend and participate in department and storewide meetings.
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Abide by all Co-op policies and procedures.
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Maintain a positive attitude and professional demeanor.
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Perform other tasks as assigned by the Prepared Foods Manager.
ESSENTIAL
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Minimum two (3) years of commercial baking leadership experience.
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Proficient in skills with production baking of a variety of baked goods from scratch.
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Production cake decorating experience.
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Previous leadership or supervisory experience.
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Strong organizational and time management skills.
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Ability to manage multiple priorities in a fast-paced environment.
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Strong communication and interpersonal skills.
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Demonstrated ability to lead, coach, and hold staff accountable.
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Knowledge of food safety, sanitation, and allergy standards.
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Ability to understand and manage production, labor, and cost controls.
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Ability to follow through on systems, procedures, and policies.
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Ability to work varied shifts, including early mornings, evenings, and weekends.
FUNCTIONAL
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Ability to stand for long periods and work in close quarters.
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Ability to lift up to 50 pounds.
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Manual dexterity with kitchen equipment.
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Ability to work in hot, cold, and fast-paced environments.
PREFERRED
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Experience in grocery retail or high-volume bakery operations.
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Experience with inventory, ordering, and margin management.
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Familiarity with natural and local foods.
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Multilingual abilities (Spanish, French, Farsi a plus).
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functional job duties.
River Valley Co-op is an equal opportunity employer encouraging excellence through diversity.
